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Jalapeño Popper Mac and Cheese
The cheesiest jalapeño popper mac and cheese with extra creamy sauce, chunks of bacon and a crispy, breadcrumb topping.
Course
Dinner
Cuisine
American
Keyword
baked mac and cheese, Jalapeño Popper Mac and Cheese, mac and cheese
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
- 8
Calories
419
kcal
Author
Alida Ryder
Ingredients
½
cup
butter
½
cup
flour
1-2
cups
milk
1
cup
cream
½
cup
cream cheese
room temperature
1
cup
grated mozzarella cheese
1
cup
grated cheddar cheese
salt and pepper
to taste
For the breadcrumbs
1
cup
fresh breadcrumbs
2
tsp
dried oregano
½
tsp
salt
¼
tsp
pepper
½
cup
grated cheese
For the Mac and cheese
500
g (1lb)
cooked pasta
1-2
jalapeños
finely chopped
8
strips
streaky bacon
cooked and roughly chopped
Instructions
Melt the butter in a saucepan then stir in the flour.
Cook for 2 minutes, stirring, then pour in the milk and cream.
Allow to simmer over low heat, stirring regularly, for a 8-10 minutes until the sauce is thick and smooth.
Stir in the cheeses and season with salt and pepper.
Combine the breadcrumbs with the oregano and season with salt and pepper. Add a small handful of grated cheese.
Stir the cooked pasta through the cheese sauce then add the jalapeños and crispy bacon. Transfer to a baking dish then top with the breadcrumbs.
Place in the oven and allow to bake for 15-20 minutes until golden and bubbling.
Remove from the oven and allow to cool for 5 minutes then serve.
Nutrition
Calories:
419
kcal
|
Carbohydrates:
39
g
|
Protein:
18
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Cholesterol:
33
mg
|
Sodium:
626
mg
|
Potassium:
199
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
979
IU
|
Vitamin C:
8
mg
|
Calcium:
313
mg
|
Iron:
2
mg